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For vegetables, I chose zucchini, red bell peppers and carrots, but this is where you come in. What vegetables do you love? You could include broccoli, potatoes, sweet potatoes, cauliflower, squash or kale, to name a few.

If you wanted to make this vegetarian, you could skip the chicken and make a vegetable broth. You could also make this using shrimp, lobster, mussels, cod or halibut. If you go the fish route, I would recommend gently adding it during the last 10 minutes of cooking, so as to not overcook the fish or shellfish.

You’ll notice there is a step in the method that calls for blending part of the stew when it is only vegetables and stock. This is my favorite way to add a richness in viscosity without having to add anything additional as a thickener. That being said, if you love a brothy texture, feel free to skip this step.

When we make this, we usually eat this on its own because it truly feels like an entire meal. But it’s also wonderful over steamed rice or paired with a simple salad.

Thai-inspired chicken stew

Makes: Around 8-10 servings;

total time: 2 hours

For the stock:

1 rotisserie chicken

8 cups water or chicken broth

4 crushed garlic cloves

1 medium onion, quartered

Lemongrass peels

2-inch ginger nub, sliced

Cilantro stems

Basil stems

For the curry:

2 tablespoons olive oil

1 large onion, diced

3-inch piece of fresh ginger, peeled and finely chopped

2 tablespoons finely chopped lemongrass, outer reeds removed

4 large cloves garlic, finely chopped

2 teaspoons ground coriander

6 tablespoons red curry paste

4 kaffir lime leaves (optional)

3 large zucchini, diced into 1-inch pieces

2 red bell peppers, diced into 1-inch pieces

3 large carrots, peeled and cut into ½-inch slices

1 14-ounce can coconut milk

1 tablespoon honey

2 teaspoons fish sauce

¼ cup raisins

2 cups fresh basil leaves

For the garnish:

Fresno red chile or jalapeño slices, optional

Roughly chopped cilantro

Preparation: First, make the chicken stock. Break the rotisserie chicken into pieces and place the pieces into a large pot. Cover with water or chicken broth. Add the garlic, onion, lemongrass peels, ginger, cilantro and basil stems. Bring this to a boil over high heat, then reduce the heat to a simmer. Simmer for one hour.

Pull out the chicken pieces with tongs and transfer them to a bowl. Strain the stock and reserve. When the chicken is cool enough to handle, pick all the meat off the bones, reserving the meat and discarding the bones.

To make the curry: Heat oil over medium heat in a heavy bottomed pot. Add the onion and cook until it begins to caramelize. Add the ginger, lemongrass and garlic. Stir and cook for a couple of minutes. Add the coriander, red curry paste and cook for another couple of minutes.

Add the coconut milk to deglaze: Using a wooden spoon, scrape the bottom of the pot. Add the lime leaves, zucchini, red bell peppers, carrots, chicken stock, honey and fish sauce. Let this mixture simmer for 30 minutes, or until the carrots are tender.

Ladle around 3 cups of this mixture into a blender and blend until smooth, adding it back to the pot. Now add the reserved chicken meat and raisins. Simmer for another 30 minutes on low heat.

Taste and add honey for sweetness and/or fish sauce for salt as needed. Right before serving, add the basil leaves. Ladle into bowls and garnish with chile slices and cilantro. Serve on its own, with rice or a simple green salad.